I was visiting my parents recently and my 92-year old mother served a favorite treat from childhood for breakfast. We would enjoy these muffins regularly — you make the batter once, then can dip into it and bake-to-order for up to 6 weeks. At least that is the NAME of the recipe: we have never had it sit in our refrigerator for longer than 2 weeks, tops.
These are easy, yummy and not terribly bad for you (not going to lie: we cut the amount of sugar listed here in half, and they are just as delicious!)
So, whip up a batch and have the batter on hand for a quick breakfast treat, paired with a glass of cider for a snack, or enjoyed with a soup supper. Especially nice if you are working/schooling from home!
Remember: if you are wearing Storyline Collection PERFECT PANTS, you can focus on the muffins, NOT the muffin top! (OH YEAH, and they are on BOGO Special THIS MONTH, too!)
SIX WEEK RAISIN BRAN MUFFINS
Recipe can be made ahead and stored in the refrigerator for up to 6 weeks.
This recipe is best if made in advance and stored in the refrigerator.
INGREDIENTS:
- 1 (15 ounce) box Raisin Bran cereal (Flakes , about 9 cups)
- 3 cups sugar
- 5 cups flour
- 5 teaspoons baking soda
- 2 teaspoons salt
- 4 eggs, beaten
- 1 cup vegetable oil
- 1 quart buttermilk
- 1 1/2 teaspoons cinnamon (optional)
Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use. Store in a covered container and use as needed.
TO BAKE: Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
(For an added treat, melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.)
YIELD: 60 muffins
